While present nationwide, sinigang is seen to be culturally Tagalog in origin, thus the versions found in the Visayas and Mindanao may differ in taste (mainly ginger is an additional ingredient). Fish sauce is a common condiment for the stew.

Sinampalukang manók or sinampalukan (from sampalok) is technically not a variation of sinigang, as the chicken has to be sautéed in ginger first instead of all the ingredients being placed simultaneously into the pot and brought to a boil. Sinampalukan is also distinguished by its use of shredded tamarind leaves, and is usually made together with ginger, onions, tomatoes, eggplant and spinach.

The ingredients for this Pork Sinigang recipe typically includes sampalok as a used as a souring agent. However, there are other variants in which santol, bayabas, kamias, or mangoes are used. To save time, though, you can also use store-bought sinigang mix as the souring agent.